Keto Low Carb Pepperoni Pizza Bites

Introduction

Pizza is my husband’s favorite food. Once we started eating keto, it was the thing we missed most. There are ways to make low-carb versions — fat head pizza, cauliflower crust — and they are good, but none of them really filled that pizza-sized void in our hearts. Good, just not the same.

Pizza is deceptively hard to replace. It is a simple food that is somehow also a complicated one.

These went a different direction, and that is why they work. They are not trying to be a slice. They are pizza flavors — mozzarella, parmesan, pepperoni, Italian seasoning — baked into a mini muffin pan and eaten with your fingers out of a bowl, with marinara for dipping.

I honestly wasn’t sure how they were going to turn out, because… pizza in a muffin pan, you know? They came out better than I expected: crisp around the edges, soft in the middle, and not dry.

The Almond Flour Disappears

Almond flour has a flavor. We cook with it constantly now and we like it, but “almond” is not always the right note to hit. I mean, when is the last time you ordered a pizza with almonds as a topping? Hopefully never.

In these, it is very hard to pick out. Between the mozzarella, the parmesan, the Italian seasoning and the pepperoni, there is enough savory flavor going on that the almond sits underneath it rather than on top. What you taste is pizza.

Expect a Thick Batter

The batter is thick — thicker than a muffin batter, closer to a dough. That is how it should look, so don’t start second-guessing the measurements and adding liquid.

You are spooning it into the pan and pressing it level rather than pouring it. Fill each cup about three-quarters full so they have somewhere to rise.

Pro Tip #1: The Xanthan Gum Matters

Just like in our chocolate chip cookie recipe, xanthan gum is the MVP here.

It is not strictly required, but almond flour has no gluten in it, so there is nothing else in here doing the binding. Half a teaspoon is what holds a bite together when you pick it up and dunk it, which matters more than usual on a recipe built around dipping.

Pro Tip #2: The Dipping Sauce

We love Rao’s. When we were just starting to eat low carb, it was one of the first products we fell in love with, and we use their marinara for a lot of things.

It is more expensive than most jarred sauces. We think it is worth it — it tastes like sauce rather than like sweetened tomato, and it is low enough in carbs that a serving for dipping does not need thinking about. Check the label on whatever you buy; plenty of jarred marinaras have sugar added, and that is where the carbs in a dipping sauce usually come from.

What You Need

A mini muffin pan is the one piece of equipment this actually requires — the size is what makes them bites rather than muffins.

Grease it properly. There is a lot of cheese in this batter and it will stick.

Storing and Reheating

These are best straight out of the oven. If you have the willpower to have leftovers, keep them in an airtight container in the refrigerator — there is egg, cheese, cream and pepperoni in them, so they do not belong on the counter.

The USDA’s Food Safety and Inspection Service recommends using refrigerated cooked food within three to four days. That is a food-safety figure, not a texture one — we have not tested how they are on day four.

To reheat, a few seconds in the microwave is enough to warm one through. If you want the crisp edge back, use a toaster oven or an air fryer instead; the microwave softens them.

Click HERE to Pin Low Carb Pepperoni Pizza Bites

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on Instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.

Enjoy!